Mascarpone Brownies

Photo: Chris Paulk

Ingredients

FOR THE BATTER:

2/3 cup ALL PURPOSE FLOUR

1/4 teaspoon SALT

1/2 teaspoon BAKING POWDER

2 ounces UNSWEETENED CHOCOLATE

2 ounces SEMISWEET CHOCOLATE

2 ounces BITTERSWEET CHOCOLATE

2 tablespoons STRONG BREWED COFFEE

1/2 cup (1 STICK) BUTTER

1 cup SUGAR

2 teaspoons VANILLA EXTRACT

3 LARGE EGGS

FILLING:

8 ounces MASCARPONE CHEESE

1/4 cup SUGAR

1/4 teaspoon VANILLA EXTRACT

1 EGG YOLK

Preparation

HEAT OVEN TO 325*

GENEROUSLY BUTTER & FLOUR AN 8X8 SQUARE PAN

TO MAKE BATTER:

IN A SMALL BOWL, SIFT TOGETHER THE FLOUR, SALT & BAKING POWDER. SET ASIDE.

IN A DOUBLE BOILER, COMBINE THE CHOCOLATES, COFFEE AND BUTTER. STIR OCCASIONALLY UNTIL THE MIXTURE IS MELTED & SMOOTH. REMOVE FROM HEAT. ADD THE SUGAR & VANILLA. COOL SLIGHTLY. ADD THE EGGS, ONE AT A TIME, STIRRING, TO FULLY INCORPERATE INTO THE MIXTURE. COMBINE WITH THE FLOUR MIXTURE.

PREPARE THE FILLING MIXTURE IN A SEPARATE BOWL.

POUR 1/2 OF THE BATTER INTO THE BAKING PAN. SPOON 1/2 OF THE FILLING IN “DOTS” OR SPOONFULS ONTO THE BATTER MIXTURE. TOP WITH THE REMAINING BATTER AND AGAIN WITH THE FILLING.

RUN A KNIFE IN S- SHAPES THROUGH THE MIXTURE TO SLIGHTLY COMBINE.

BAKE AT 325* FOR 50 MINUTES

REMOVE FROM THE OVEN AND LET COOL 2-3 HOURS.

CUT AND SERVE.

Tools

Place your ad here
Loading...

About

These brownies are to die for. I always double or triple the batch and freeze the balance so I have a fast dessert to pull out for company. Not that they’ll last that long.